3/4 cup butter, softened
6 ounces cream cheese, softened
1 cup granular Stevia
1 1/2 teaspoons vanilla
1 1/2 cups almond flour (160 grams or 5 5/8 ounces)
2 1/2 ounces unsweetened coconut, ground fine (3/4 cup ground)
1 1/2 teaspoons baking powder
1 package sugar free strawberry gelatin (gelatin)
1 cup boiling water (gelatin)
1 cup ice water (gelatin)
1 1/4 cups heavy cream (whipped topping)
4 teaspoons granular Stevia (whipped topping)
2 teaspoons vanilla (whipped topping)
1. In a large bowl, cream the butter, cream cheese and Stevia with an electric mixer. Add the eggs, one or two at a time; blend in the vanilla. The batter will look curdled. Mix the almond flour, coconut flour and baking powder; add to the egg mixture a little at a time. Beat about 1 minute until fluffy. Spread the batter in a greased 9x13" glass cake pan. Bake at 350º for 30 minutes. The cake will be golden brown and firm to the touch when done. Cool the cake on a wire rack.
2. While the cake is cooling, prepare the gelatin according to the package directions. Chill until the outside edges are just starting to set up but the center is still liquid. This will take a little over an hour. Poke the entire surface of the cake every 1/2 inch with a skewer or large meat fork. Slowly and evenly pour the liquid gelatin over the cake. Chill 2-3 hours. Frost with the Whipped Topping.
3. Do not use commercial coconut flour in this recipe. It won't work because it will make the cake very dry.
4. Whipped Topping. Beat all of the ingredients until thick and fluffy.